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Wednesday, November 3, 2010

Light and Chunky Clam Dip

From the Kitchen of One Perfect Bite...Dips and spreads were all the rage in the 60's and the 70's. Cookbooks had whole sections devoted to them and during the holiday season you'd be hard pressed to find a magazine that didn't feature them. The dips were not gourmet affairs and nearly all of them had a base of sour cream and mayonnaise. They were calorie laden and as bad for you as they were delicious. As times and tastes changed, the rich and creamy dips seemed to disappear, replaced, instead, with ubiquitous bowls of salsa or more exotic fare from the Mediterranean or Middle East. If, however, you looked really carefully, you'd find at least some of the golden oldies tucked safely in the fridge away from prying eyes. They hadn't gone away, they had been lightened. I'm not at all sure that's a good thing. As I look at the chemical feast that are food is becoming, I sometimes question the approach we are taking to eat in a more healthy way. That, however, is a topic for another day. Now, before I drift too far afield, I want to share this recipe with those of you who still enjoy the classic dips. It come from from America's Test Kitchen and it is awfully nice. Here's the recipe.

Directions:1) Fry bacon in small skillet over medium heat until crisp, 6 to 8 minutes. Remove from skillet and drain on paper towels.2) Whisk sour cream, mayonnaise, lemon juice, and Worcestershire sauce together in a medium bowl. Stir in minced clams, scallions, and bacon. Season to taste with salt, pepper, and cayenne. Cover and chill for at least an hour. Refrigerated dip can be kept for up to 2 days. Yield: 2 cups.

Sounds wonderful! I make my grandmother's warm crab dip recipe and while it's fat laden, all the ingredients are REAL, which is more important to me. Not to mention, the dip is divine ~ there's never a drop left.

I still break out the classics from the 70's and 80's around the holidays. They're tried and true and everyone loves them. It seems that when I try to make something new, they get all weirded out and want their "cheese ball" or their "crockpot meatballs."

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